Cranberry-Almond Coffee Cake

Preheat oven to 350 F. Lightly grease a 9x9x2-inch baking pan; set aside. For crumb mixture, in a small microwave-safe bowl or custard cup microwave 1 tablespoon butter on 100% power (high) for 20 to 30 seconds or until melted. Stir in the 2 tablespoons flour, 2 tablespoons sugar, and cinnamon; set aside. In a large bowl stir together softened butter, the 1 cup sugar, baking powder, baking soda, and salt until combined. Stir in eggs, sour cream, almond extract, and vanilla until combined. Stir in 2 cups flour until moistened. Spoon half of the batter into prepared pan. Spoon cranberry sauce over batter in pan; spread evenly. Sprinkle with toasted almonds. Top with remaining batter; spread evenly. Sprinkle with crumb mixture and remaining 1/4 cup almonds. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack about 30 minutes before serving. Serve warm.